Pan Seared Vietnamese-Style Tuna

I went to a few cooking classes in Vietnam, which is what inspired the flavours in this dish. The outcome was delicious, and I would recommend adding a sprinkle of fresh chilies, or more lime if you would like a sharper flavour.


  • 2 Tuna steaks (250 grams each)
  • 2 Tbsp Olive oil
  • 1 Tbsp Sesame oil
  • 2 tsp Fish sauce
  • 1 Tbsp Soy sauce (or coconut aminos for a purely Paleo alternative)
  • 2 Limes
  • 1 handful of fresh coriander (cilantro, for the neighbors across the pond)
  • 1 handful of fresh mint
  • 3 Small/Medium spring onions (stalks included)

Cooking method:

  1. Combine all the sauces, 1 lime, the spring onion, and the tuna in a bowl and leave to marinate for 1 hour or less
  2. Pan fry the tuna in the sauce that it has been marinating in for 2-3 minutes on each side
  3. Serve the tuna on a bed of salad, squeeze 1 lime, add the herbs and sauce from the frying pan on top




3 thoughts on “Pan Seared Vietnamese-Style Tuna

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